Saratoga Spring Water Blog

We have had some absolutely gorgeous weather here in NY the last few days, which has made us realize that Spring is right around the corner! It’s time to come out of that winter hibernation! We have put together a yummy list of some of our favorite healthy recipes to help kick start some healthy eating habits, to get you Summer-time ready!

Chickpea and Sweet Potato Curry

Ingredients:

3 lb sweet potatoes, peeled and cubed

2-3 T olive oil

1 can of tomato paste

2 cans of chickpeas

1 can of coconut milk

2 cups vegetable broth

5-6 oz spinach, washed and torn from stems

2 cups chopped onion

6 cloves garlic, minced

1 T chopped fresh ginger

1 handful cilantro

1 t cumin seeds

1 t coriander seeds

2 T olive or other oil

1 t ground turmeric

1 t garam masala

1 pinch ground cinnamon

Directions:

Toss sweet potatoes in 2-3T oil and roast at 350F until soft. Blend until very smooth with the broth and coconut milk in a high speed blender or food processor.

Heat 2T oil in a large pan and add the cumin and coriander seeds, toasting until just fragrant.

Add the onion, turmeric, and garam masala and sauté for a few minutes until translucent, then add the ginger and garlic, cooking for another 3-4 mins.

Add the chickpeas and sauté for 2-3 mins, then pour the sweet potato mixture into the pan. Add the tomato paste, spinach and cilantro.

Combine all of the marinade ingredients in a baking dish and mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours.

Combine all of the sauce ingredients in a small bowl and mix well. Cover and refrigerate.

Preheat oven to 400 degrees F.

Place salmon (skin side down) in a foil-lined baking dish with sides. Bake 10 to 15 minutes, or until cooked through.

Top cooked salmon with sauce and salt and pepper to taste; serve with brown rice and the vegetable of your choice.

Wild Rice Salad

Ingredients:

1/2 cup wild rice (any rice works, timing will vary accordingly)

14 oz. block extra firm tofu

2 tsp. coconut oil

2 tsp. soy sauce or tamari

fresh ground pepper

1 heaping cup thinly sliced carrots

3/4 cup cooked, shelled, organic edamame

3 Tbsp. toasted sesame seeds

handful of Chopped Cilantro or Pea Sprouts

Dressing:

2 Tbsp. white miso

2 Tbsp. agave nectar or brown rice syrup

1 Tbsp. sesame oil

2 1/2 Tbsp. rice vinegar

1 shallot, minced

Juice of half an Orange

Directions:

Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking.

Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. Heat the coconut oil over medium high heat and add the tofu and sauté for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and sauté another few minutes until the edges are browned. Turn off heat and set aside.

Whisk all of the dressing ingredients together.

In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.

Italian Chicken and Veggies

Ingredients:

2 small chicken breasts cut into 1 inch cubes

1 cup broccoli florets

1 cup bell peppers, sliced or chopped

1 small zucchini, sliced

½ cup tomatoes sliced into large chunks

½ cup onion, sliced or chopped

1 tablespoon olive oil

1 tablespoon Italian seasoning

1 teaspoon garlic powder or fresh minced garlic

1 teaspoon paprika (optional)

salt and pepper to taste

Directions:

Pre-heat oven to 400F.

In a large bowl, combine all the ingredients.

Cut and lay out 2 12x12 inch squares of aluminum foil on a sheet pan. Place half the mixture on each foil and gently fold the foil around ingredients to form a tight seal.

Bake for 20 minutes or until chicken is cooked through. Serve with a side of rice or noodles.

Shakshuka

Ingredients:

1 tablespoons olive oil

5-6 eggs

½ medium brown or white onion, peeled and diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tablespoons tomato paste

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper

Pinch of sugar (optional, to taste)

Salt and pepper (to taste)

Directions:

Dice the onions and garlic and sauté them on a deep, large pan.

Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.

Add tomato paste and stir until thickened. Add salt and pepper. Add in paprika and/or cayenne for as much spice as you like.

Once thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.

Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.

Valentine’s Day is just around the corner and now is the time to start planning out the day! Most people will buy store-bought candy or pastries for their loved one. Why not kick it up a notch and earn some extra points by making something from scratch! Here is a list of some of our favorite sweets for your Sweetie!

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set.

2. Crush whole Oreos in a sealed bag. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.

3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Chocolate Lava Cake

Ingredients:

2 tablespoons butter

8 ounces bittersweet chocolate, coarsely chopped

3/4 cup butter

3 eggs

3 egg yolks

1/3 cup granulated sugar

1 teaspoon vanilla

1 tablespoon all-purpose flour

Powdered sugar

Directions:

1. Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.

2. In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.

3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.

4. Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.

Peanut Butter Truffles

Ingredients:

3/4 cup whipping cream

1/2 cup creamy peanut butter

1 cup semisweet chocolate pieces

8 ounces chocolate-flavored candy coating

Directions:

1. In a heavy small saucepan, bring whipping cream just to boiling. Remove from heat. Add peanut butter, stirring until combined. Add chocolate pieces, stirring until melted and smooth. Transfer mixture to a 2-quart baking dish. Cover and chill about 1 hour or until firm.

2. Line a baking sheet with parchment or waxed paper. Use a spoon or a small cookie scoop to shape truffle mixture into 1-inch balls. Place on prepared baking sheet. Cover and freeze 30 minutes or until firm.

3. In a heavy small saucepan, melt candy coating over low heat, stirring constantly until smooth. Using a fork, quickly dip truffles, one at a time, into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand 30 minutes or until coating is set.

4. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.

1. In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk. Fold in chocolate chips. Crumble and pour 1/3 of the mixture into the bottom of a trifle dish.

2. Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour 1/3 of the mixture on top of the cookie dough in the trifle dish. Top whipped cream layer with a layer of chocolate chip cookies.

3. Make chocolate pudding layer: Combine pudding mixes and milk, whisking until granules have dissolved. Let pudding has set, 5 minutes, then pour 1/3 of the mixture on top of the cookies, smoothing to create an even layer.

4. Repeat layers until you've reached the top of the dish.

5. Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

Have you been looking for some delicious and easy snacks to serve tomorrow for the big game? You’ve come to the right place! We have compiled a list of some of our favorite snacks to have while watching football!

Cheesy Pretzel Twists

Ingredients:

1 can biscuit dough

8 cheddar cheese sticks

4 c. water

1/4 c. baking soda

1 large egg, beaten

Coarse sea salt for sprinkling

Directions:

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with cooking spray.

2. Place cheese sticks on the tray and freeze for 30 minutes.

3. Cut each biscuit dough in half and roll into a long strip. Wrap tightly around each frozen cheese stick so that no cheese is exposed. Pinch to seal the edges. Repeat with the remaining cheese sticks and dough.

4.In a medium saucepan, combine water and baking soda. Bring to a boil then reduce to a simmer. Drop in wrapped cheese sticks and let cook for 1 minute, remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching.

5. Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 15-20 minutes or until golden brown. Let cool for 10 minutes before serving.

4. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.

5. Remove the sausage from their casings and form into twelve ½-inch-thick patties. Place them on a rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.

6. Form sandwiches with the rolls, sausage patties, and vegetable mixture.

Loaded Nachos

Ingredients:

2 tsp. olive oil

3/4 lb. fresh chorizo, casings removed

1 small onion, chopped

2 cloves garlic, chopped

1 (15-ounce) can Black Beans, rinsed

8 oz. Tortilla chips

10 oz. sharp Cheddar or pepper Jack cheese, grated (about 2.5 cups)

1/2 small head iceberg lettuce, shredded

3/4 c. Fresh salsa

1 avocado, chopped

fresh cilantro

pickled jalapenos

sour cream

Directions:

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

2. Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.

3. Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.